Creamy Pesto Chicken and Zucchini Skillet
Juicy chicken breast sautéed with tender zucchini ribbons and a vibrant, creamy basil pesto sauce.
Recipe Author
Riff Kitchen@riffkitchen
Creamy Pesto Chicken and Zucchini Skillet
Juicy chicken breast sautéed with tender zucchini ribbons and a vibrant, creamy basil pesto sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 15 cook
- 25 min
- servings
- 2
- effort
- Easy
Chef's note
This skillet comes together in one pan, making it an ideal high-protein keto lunch that doesn't sacrifice flavor.
Method
6 steps · tap one to tick it off
Tips
Pat the zucchini ribbons dry. Zucchini releases water as it cooks and thins the cream sauce. Blot the ribbons on paper towels before they go in.
Sear the chicken in one layer. Crowded pieces steam and turn gray. Give them space to brown in the 5 minutes, in two batches if needed.
Keep the heat low after the pesto. Pesto darkens and its cheese turns stringy over high heat. Two gentle minutes is all the sauce needs.
Swaps
No heavy cream? A spoonful of cream cheese whisked in, or full-fat coconut milk.
No cherry tomatoes? Sliced roasted red peppers from a jar.
No chicken breast? Boneless thighs cut the same way. Juicier, and a minute or two longer to sear.
Storage
Fridge: 3 to 4 days in a sealed container. The zucchini releases water, so the sauce thins as it sits.
Freezer: Not worth freezing: the zucchini turns mushy and the cream sauce can split. The seared chicken alone keeps 2 to 3 months.
Reheat: In a skillet over low heat, stirring gently, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Chef's note
This skillet comes together in one pan, making it an ideal high-protein keto lunch that doesn't sacrifice flavor.
Instructions
Follow the steps to perfection.
Tips
Pat the zucchini ribbons dry. Zucchini releases water as it cooks and thins the cream sauce. Blot the ribbons on paper towels before they go in.
Sear the chicken in one layer. Crowded pieces steam and turn gray. Give them space to brown in the 5 minutes, in two batches if needed.
Keep the heat low after the pesto. Pesto darkens and its cheese turns stringy over high heat. Two gentle minutes is all the sauce needs.
Swaps
No heavy cream? A spoonful of cream cheese whisked in, or full-fat coconut milk.
No cherry tomatoes? Sliced roasted red peppers from a jar.
No chicken breast? Boneless thighs cut the same way. Juicier, and a minute or two longer to sear.
Storage
Fridge: 3 to 4 days in a sealed container. The zucchini releases water, so the sauce thins as it sits.
Freezer: Not worth freezing: the zucchini turns mushy and the cream sauce can split. The seared chicken alone keeps 2 to 3 months.
Reheat: In a skillet over low heat, stirring gently, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix